Roasted Potatoes And Cauliflower With Indian Spices

• 1 medium head cauliflower
• 6 medium red or Yukon gold potatoes
• 1 large onion
• olive oil
• 2 teaspoons ground coriander seed
• 1 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1/4 teaspoon turmeric
• 1/4 teaspoon paprika
• 1 teaspoon black mustard seeds
• 1/2 teaspoon cumin seeds
• 1 pinch red pepper flakes
• 1/2 teaspoon or more salt

1. Preheat oven to 400 degree F. Remove the leaves and core of the cauliflower. Cut cauliflower and potatoes into pieces of similar size--about 1 inch in length.
2. Cut onion in half through the stem and root ends. Cut halves into 1/4 inch wide wedges.
3. Toss vegetables with salt, spices and just enough oil to lightly coat. Spread across a rimmed baking sheet in a single layer. Roast for about 40 or more minutes, until vegetables are tender (test by piercing with a fork) and golden brown in spots. Turn vegetables twice during cooking so that they brown evenly on both sides. Taste for salt and add more as needed.

head cauliflower, red, onion, olive oil, ground coriander seed, ground cumin, garam masala, turmeric, paprika, black mustard seeds, cumin seeds, red pepper, salt

Taken from food52.com/recipes/25081-roasted-potatoes-and-cauliflower-with-indian-spices (may not work)